Instructions

• Preheat the oven to 350°F (180°C).
• Brush the mushroom cups lightly with a little olive oil and add the minced garlic. Place the mushrooms bottom-side up in two lightly greased gratin dishes and season with black pepper. Top the mushrooms with the chopped stalks and sprinkle over the thyme. Cover the dishes with foil and place in the hot oven to bake for 20 minutes.
• Remove the foil and add the halved tomatoes into the dish. Carefully crack one egg into each mushroom. Season the eggs with pepper and add a touch more thyme if desired. Return the dishes to the oven for 10 to 12 minutes, or until the eggs are set but the yolks remain slightly runny.
• Once done, remove the dishes from the oven and top each mushroom with a handful of arugula. Serve straight from the dish.